I use just about any recipe I would use for the big ones, Nigel, when I can GET baby eggplant. Don't see it much around here and I only see it in Austin at Central Market or Whole Foods. I sometimes chose to cut them up rather than try to stuff them if they are too small for some recipes. Saw a recipe once for a Greek stuffing with raisins and spices for them one time, but can't find it in my eggplant recipes.

I found this Indian dish over on the About website (sorry I can't link) and it sounds real good.

Preparation: Put the coriander, cumin, turmeric, red chilli powders, coconut and chopped garlic in a bowl and mix. Squeeze the tamarind that has been soaked in the warm water so as to remove all the pulp from it and into the water. Strain and throw away the pith. Add this tamarind pulp to the spice mix a little at a time to get a thick paste. Add salt to taste and mix well. Fill the slits in the eggplants with this spice paste. Keep aside. Heat the oil in a pan (on a medium flame) till hot. Now add the mustard seeds, dry red chillies and curry leaves and cook till spluttering stops. Now add the eggplants and gently stir. Cook till the eggplants are done. Stir occasionally but do it gently so as to avoid knocking the filling out of the eggplants. Garnish with chopped fresh coriander and serve with plain white rice and Lehsuni Daal (garlic-flavored yellow lentils).

Another good dish with eggplant is Baingan Bhartha, if you want to Google and find a recipe for that. It's one of our favorite Indian dishes.

I have a block I found somewhere in Houston years ago. It provides a bit of sweetness (like dried prune) and tartness (like lemon), so maybe a little squeeze of lemon juice and 1 dried prune soaked and mashed up could be subbed in its place Nigel.